PEF: Smarter Processing for Maximum Savings and Sustainability.
PEF can reduce water and energy consumption, shorten process times, and minimise CO₂ emissions, resulting in greater efficiency, lower costs, and a more sustainable production process.
PEF’s renewable-powered, non-thermal process decreases costs and environmental impact, supporting eco-friendly practices while enhancing productivity and reducing costs.
Integrating Pulsed Electric Field (PEF) technology into food processing not only yields economic benefits but also significantly enhances sustainability by reducing water and energy consumption, shortening process times, and minimising CO₂ emissions. This renewable-powered, non-thermal process decreases costs and environmental impact, supporting eco-friendly practices while maintaining productivity.
PEF Advantage systems
help to save
In 2023-24
920,000
tonnes of C02
3,500,000
GJ of energy
5,200,000
m3 of water
PEF sustainability for
French Fries & Potato Chips:
For snacks, chips and fries, PEF can replace thermal preheating, reduce or eliminate the necessity for blanching, and accelerate energy-intensive processes such as frying, drying and freezing. For example, in French fries, PEF removes the need for thermal preheating, utilising only 10% of the energy and water resources typically required.
Reduce water usage, lower energy consumption, increase yield and use less oil.
PEF Accelerates fermentation
for white wine
250%
and increases glutathione
by up to
This glutathione increase is likely associated with the faster fermentation process, which enhances the extraction of key compounds and reduces exposure to air, limiting oxidation. Glutathione plays a crucial role in protecting the wine from oxidation and preserving its freshness and aromatic qualities during the shelf life or ageing process.
Sustainability
Energy and water savings
reduced CO2 emissions
Less oil usage —> economical
Cutters are longer lasting
More diffrent Sorts of potatoes can be used in chips industry
Less waste water pollution because of less starch in the water
—> Examples!
Savings in FRENCH FRIES processing
Increase yield and reduce oil, water and energy usage.
Examples shown here: 26 t/h raw material French fries line, 7,700 production hours per year
92,000 t/a untreated
92,957 t/a with PEF
+957 t/a yield increase with PEF
Increased Yield
Due to smoother cutting, PEF help to reduce waste, breakage, fines and starch leakage in the process water.
5,244 t/a untreated
4,876 t/a with PEF
-368 t/a oil consumption with PEF
The smooth cutting surface lowers oil uptake into the product. Together with reduced fines and lower process temperatures, PEF help extending the lifespan of the frying oil.
Oil Savings
6,000 m3/a with PEF
30,000 m3/a untreated
-24,000 m3/a water consumption with PEF
Water Savings
Improved cutting helps lowering the starch content in the wash water and reducing water consumption.
11,206,000 kWh/a untreated
300,000 kWh/a with PEF
-10,906,000 kWh/a energy consumption with PEF
Energy Savings
Replacing the thermal preheater reduces energy consumption by 90%. Enhanced heat transfer allows for shorter blanching, drying and frying times.
PEF helps manufacturers to save money,
resources and the environment.
Savings in CHIPS processing
Increase yield and reduce oil consumption
Examples shown here: 5,1 t/h raw material potato chips line, 5.120 production hours per year
5,785 t/a untreated
5,852 t/a with PEF
+67 t/a yield increase with PEF
Increased Yield
Due to smoother cutting, PEF help to reduce waste, breakage, fines and starch leakage in the process water.
-174 t/a oil consumption with PEF
1,562 t/a with PEF
1,736 t/a untreated
The smooth cutting surface lowers oil uptake into the product. Together with reduced fines and lower process temperatures, PEF help extending the lifespan of the frying oil.